Salmon and pesto pasta salad with roasted pecans and lots of lemon

Indulge in this summery pesto pasta salad with salmon!

This salad is perfect for a long weekend, summer BBQ or a weeknight dinner: This is a summery salmon and pesto pasta salad with roasted pecans and lots of lemon. To start, I slow cooked Kvaroy Arctic fresh salmon filet over lots of herbs. It was perfectly flaky, full of flavor and truly made this salad. I love cooking with this brand because the salmon is antibiotic and hormone free, Fair Trade Certified, and ethically raised on a family-owned farm in the Arctic Circle. The ingredients you’ll need besides the fish are your pasta (I used orecchiette), spring peas, asparagus, parm, nuts (I used pecans!), a lemon and red pepper flakes! I made my own pesto as well which is one of the easiest sauces to make. Plus, if you make extra pesto, store it in your fridge and use it all week! I love cooking with pesto, here you can find other recipes I’ve used with it. It’s super simple and all you need is basil, EVOO, pine nuts, palm, and garlic! Just blend it up and your pesto is ready to go. I love making a summer pasta dish, and I hope you enjoy this one, too!

Salmon and pesto pasta salad with roasted pecans and lots of lemon

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Ingredients

  • 1lb filet of Kvaroy Arctic salmon
  • 1 box of orecchiette
  • 1 cup spring peas
  • 1 cup asparagus, end cut and chopped into thirds
  • Shaved parmesan
  • 3 tbsp butter
  • ½ cup pecans* *or pistachios, walnuts, pine nuts—many other nuts would also be great!
  • Zest and juice of one lemon
  • ⅓ cup pesto (homemade or store bought)
  • Olive oil
  • Red pepper flakes

For homemade pesto:

  • ¾ cup basil leaves
  • ¾ cup EVOO
  • 2 garlic cloves
  • ½ cup parmesan cheese
  • ¼ cup pine nuts
  • sea salt and pepper

Instructions

  • Preheat oven to 250°F. Lay herbs on a sheet pan and then place salmon on top. Coat in olive oil, salt and pepper. Bake for about 45 min or until salmon is just a little pink inside. Use a fork to flake salmon.
  •  Meanwhile, boil salted water and start making pesto. Combine pesto ingredients in a food processor and blend until combined. Season to taste.
  • When pasta has 2 min left, add asparagus and peas to the pasta. Drain and add to a bowl. Alternatively, you could skim veggies off the side and blanch in ice water to stop the cooking and keep them nice and green.
  •  In a small skillet, melt butter and add pecans (or other nuts). Cook until golden, about 3 min.
  • Add pasta to a very large bowl and add a nice glug of good olive oil to make sure it doesn’t stick together. Add salmon, pesto, pecans, peas, asparagus and shaved parm. Top with lemon juice, zest, salt, pepper and red pepper flakes. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.